Hamburger and Cabbage soup
1 pound lean ground beef
1 cup chopped onions
1/2 cup cubed potatoes
1 cup sliced carrots
2/3 cup diced celery
1 cup shredded cabbage
8 ounces tomato sauce
1/4 cup uncooked long-grain rice
1/2 teaspoon dried leaf thyme, crumbled
1 1/2 teaspoons salt
More than a dash of cayenne pepper
3 beef bouillon cubes or equivalent granules or base
1 1/2 quarts water (6 cups)
1/4 cup frozen peas
Brown ground beef and onion in a Dutch oven or soup pot sprayed with non-stick cooking spray. Drain off excess fat. Add potatoes, carrots, celery, cabbage, and tomato sauce. Bring to a boil. Add rice, thyme, bay leaf, salt, cayenne, bouillon, and water. Cover and simmer for 50 minutes. Add peas and cook another 5 to 10 minutes.
Ladle hamburger soup into bowls and sprinkle with Parmesan cheese.
Hamburger Soup serves 6.